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Grilled Summer Stone Fruit Salad

with White Beans & Feta

Cooking time

15 minutes

Servings

2/4

Calories

700 /serving

Life’s a peach. We mean that literally—because this ample salad is easy, breezy and fruity all at once. The natural summer sweetness of grilled peaches and corn shines in a lively mix of dried cherries, crunchy pepitas and hearty white beans.

We will send you:

  • 2 Peaches
  • 1 Head of curly leaf lettuce
  • 1 Ear of corn
  • 60ml Rich, Snappy Whipped Balsamic vinaigrette
  • 25g Dried cherries
  • 398ml White kidney beans (canned)
  • 25g Roasted pepitas (pumpkin seeds)
  • 60g Feta

Contains: Milk • Mustard • Sulphites

You will need:

Oil
Salt & pepper (S&P)
Strainer
BBQ (or pan)
Total Fat
32 g
Saturated Fat
7 g
Sodium
900 mg
Total Carb
87 g
Sugars
29 g
Protein
29 g
Fibre
21 g
Preparation
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Grill the corn & peaches

  • Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.

  • Halve and pit the peaches; drizzle with oil.

  • Drizzle the corn with oil and season with S&P.

  • Add the corn to the BBQ (or pan) and grill, turning occasionally, 7 to 9 min., until tender and beginning to brown.

  • Add the peaches to the BBQ (or pan) and grill, 1 to 2 min. per side, until charred.

  • Transfer to a cutting board. Once cool enough, cut the corn kernels off the cob and small-dice the peaches.

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Mise en place

  • Meanwhile, chop the lettuce.

  • Drain and rinse the kidney beans.


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Make the salad

  • In a medium bowl, combine the lettuce, corn, peaches, cherries, pepitas, kidney beans, vinaigrette and S&P.


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Plate your dish

  • Divide the salad between your plates.

  • Garnish with the cheese. Bon appétit!


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